: Dining at Cass House is a destination experience. The seasonal menus change almost nightly. One may encounter wild mushroom ravioli, halibut crudo delicately punched up with pickled radish, and a local grass-fed beef tenderloin dry-aged for 90 days and served with a silky bordelaise. The house-cured salumi course is always a winner, as are the freshly baked breads. Desserts typically include something made with fruit, such as a poached apple tartlet with almond panna cotta. The wine list is impressive for a place of this size, offering mainly international selections and several wines by the glass.